Zucchini Lasagna –
2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
1/2 lb lean ground beef (I use 1 lb.)
1/4 cup onion, chopped
2 small tomatoes, cut up
1 (6 ounce) can tomato paste
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
1 teaspoon flour
1 Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2 Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3 In small bowl slightly beat egg.
4 Add cottage cheese, half of shredded cheese and flour.
5 In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6 Bake uncovered at 375 degrees F for 30 minutes.
7 Sprinkle with remaining cheese. Bake 10 minutes longer.
8 Let stand 10 minutes before serving.
Courtesy http://www.food.com ~ Photo by Marg (CaymanDesigns)
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